Grilled Mexican Corn And Avocado Salad

• 3 ears Corn, Husked
• 2 whole Jalapenos
• 1/2 whole Onion
• 1 whole Avocado, Pitted, Cut In Half
• 1 whole Lime, Juiced
• 1/2 ounces, weight Cotija Cheese
• Salt And Pepper, to taste

1. Soak corn in water for 30 minutes.
2. On a grill over medium heat, add corn, jalapeno, onion and avocado. Cook jalapeno on each side until charred, about 5 minutes. Add jalapeno to a brown bag and seal for 10 minutes; set aside. Cook onion until lightly charred about 10 minutes; set aside. Cook avocado face side down, until grill marks appear on the flesh, about 5 minutes; set aside. Cook corn on each side until lightly charred, about 3 minutes on each side.
3. When corn is cool enough to touch, with a knife, cut the kernels off and place in a bowl. Cut the onion into bite size pieces; add to the bowl. Carefully take the flesh out of the avocado, by using a spoon and cut into bite size pieces; add to the bowl.
4. For the jalapeno, carefully peel the skin off, cut the top of the jalapeno and discard the top. Take the seeds out and dice small; add to the bowl.
5. Add lime juice, Cotija cheese and salt and pepper to the bowl of vegetables. Mix well and serve.

jalapenos, onion, avocado, salt

Taken from tastykitchen.com/recipes/sidedishes/grilled-mexican-corn-and-avocado-salad/ (may not work)